Shakshuka
North African breakfast where eggs poach in spiced tomato sauce. Deceptively complex.
Shakshuka looks simple: eggs poached in tomato sauce. But like all great dishes that appear simple, the complexity hides in the details. The sauce needs to be thick enough to support the eggs but loose enough to soak into bread. The spices must be toasted to bloom their oils. The eggs must be perfectly jammy—whites set, yolks runny.
The dish originated somewhere in North Africa—Tunisia, Libya, Morocco all claim it—and spread throughout the Middle East. Every region has its version. Some add feta, some use harissa, some include peppers or eggplant. The common thread: it's a dish of resourcefulness, using pantry staples to create something deeply satisfying.
It's also infinitely customizable and remarkably forgiving. Too thick? Add water. Not spicy enough? More harissa. Vegetarian today, add merguez tomorrow. It's breakfast, lunch, or dinner. Solo or shared. The kind of dish you make once and then adapt for life.
Ingredients
- 3 tbsp olive oil — Good quality. This is the base of your sauce.
- 1 large onion, diced — Yellow or white. Sweet onions work too.
- 1 red bell pepper, diced — Fresh, not jarred. Adds sweetness and body.
- 4 cloves garlic, minced — Fresh only. Jarred garlic has no place here.
- 1 tsp cumin — Ground. Toast it in the pan to wake it up.
- 1 tsp paprika — Smoked paprika adds depth, sweet paprika adds color.
- 1/4 tsp cayenne — Adjust to taste. This should have warmth, not fire.
- 1 can (28 oz) crushed tomatoes — San Marzano if you can. Good tomatoes matter.
- 2 tsp harissa paste — Optional but recommended. Adds complex heat and depth.
- 1 tsp sugar — Balances the acidity of tomatoes.
- Salt and black pepper — To taste. Be generous.
- 6 large eggs — Fresh as possible. They're the star.
- Fresh parsley or cilantro — Chopped. For brightness at the end.
- Feta cheese — Crumbled. Optional but traditional in some versions.
- Crusty bread — For soaking up the sauce. Mandatory.
Instructions
- Bloom the aromatics. Heat olive oil in a large skillet (12-inch, with a lid) over medium heat. Add onion and bell pepper. Cook slowly, stirring occasionally, until soft and starting to brown, about 8-10 minutes. Don't rush this—building sweetness here creates the sauce's foundation.
- Add garlic and spices. Add minced garlic, cumin, paprika, and cayenne. Stir constantly for 1-2 minutes until fragrant. You'll know when the spices bloom—the aroma will hit you. This step is critical. Raw spices taste harsh; toasted spices taste complex.
- Build the sauce. Add crushed tomatoes, harissa (if using), sugar, and a generous pinch of salt. Stir well. Bring to a simmer, then reduce heat to medium-low. Let it cook, stirring occasionally, for 15-20 minutes. The sauce should thicken noticeably and the oil should start to separate at the edges.
- Check consistency. The sauce should be thick enough that you can make a well in it with a spoon and it holds its shape for a few seconds before slowly filling in. If too thick, add a splash of water. If too thin, continue simmering. This is the most important step for success.
- Taste and adjust. This is your last chance before adding eggs. Taste the sauce. Add more salt, harissa, or sugar as needed. It should be boldly flavored—the eggs will mellow it. Err on the side of slightly too spicy and slightly too salty.
- Create wells for eggs. Using a spoon, make 6 wells in the sauce, spacing them evenly. The wells should go down to the pan but not expose it—leave a thin layer of sauce beneath each egg.
- Add the eggs. Crack each egg into a small bowl first (to catch any shells), then gently slide it into a well. Season the tops with a pinch of salt and black pepper. Try to keep the yolks intact and centered.
- Cover and cook. Reduce heat to low, cover the skillet, and cook for 8-12 minutes. The timing depends on how you like your eggs. Check at 8 minutes: whites should be set, yolks should still be jiggly. For fully set yolks, go to 12-15 minutes.
- Finish and serve. Remove from heat. Sprinkle with fresh parsley or cilantro and crumbled feta (if using). Drizzle with a little olive oil. Serve immediately with crusty bread for scooping. The bread is not optional—it's structural.
Notes & Variations
The Sauce Consistency Problem
This is where most people fail. Too thin and the eggs swim; too thick and it's more like eggs on marinara. The sauce should coat the back of a spoon but still flow slowly. When you make a well, it should hold for 3-5 seconds before filling in. If you get this right, everything else falls into place.
Egg Cooking Techniques
The traditional method is covered on the stovetop, but you can also: (1) finish in a 375°F oven for more even cooking, (2) use a lid with a glass window so you can monitor without uncovering, (3) baste the tops with hot sauce for faster setting, or (4) separate whites and yolks, add whites first until half-set, then add yolks.
Variations
- Green shakshuka: Replace tomatoes with spinach, chard, or kale. Add cream for richness.
- Merguez shakshuka: Brown merguez sausage before adding vegetables. Use the rendered fat in place of some olive oil.
- Eggplant shakshuka: Add diced eggplant with the peppers. Increases cooking time but adds meaty texture.
- Cheesy shakshuka: Add crumbled feta or goat cheese in the last 5 minutes of cooking. Melts into the sauce.
- Spicy shakshuka: Add sliced jalapeños or serranos with the bell pepper. Use extra harissa.
Make-Ahead Strategy
The sauce can be made 3 days ahead and refrigerated. Reheat gently in the skillet, bring to a simmer, then add eggs and proceed. In fact, the sauce often improves overnight as flavors meld. Some restaurants keep sauce on hand and poach eggs to order.
Spice Ratios
The cumin/paprika/cayenne ratio is adjustable. More cumin makes it earthier. More paprika adds color and subtle sweetness. More cayenne adds heat. Start with the recipe amounts and adjust next time based on your preference. Keep notes—you'll make this many times.
The Bread Question
Shakshuka demands bread. Sourdough, ciabatta, pita, challah—anything with substance. The bread is your utensil and vehicle. You use it to scoop sauce, mop up yolk, and soak up the spiced oil. Without bread, you're missing half the experience.
Serving Suggestions
- Serve with labneh or Greek yogurt on the side for cooling richness
- Add olives (Kalamata or Castelvetrano) for brininess
- Top with za'atar or sumac for herbal, tangy notes
- Serve with Israeli salad (diced cucumber, tomato, parsley, lemon)
- Pair with thick Turkish or Greek coffee
Why This Dish Works
Shakshuka is a one-pan meal that feeds a crowd, uses pantry staples, accommodates substitutions, and scales easily. It's comfort food that happens to be healthy. It works for breakfast, lunch, or dinner. It's impressive enough for guests but easy enough for a weeknight. Most importantly: it's delicious, and the formula is endlessly adaptable once you understand the technique.